Desserts Filipino Baking
March 18, 2017
Chef’s Not: Run a bread knife around the rim of the filled ramekins before baking to help the soufflé rise.
FOR THE RAMEKINS
4 tablespoons softened butter
4 tablespoons granulated sugar
FOR THE BATTER
¼ cup rice flour
3 tablespoons butter, plus more for the ramekins
1 cup warm milk
1/2 cup queso de bola, grated
2 tablespoons granulated sugar
3 egg yolks
FOR THE EGG WHITES
4 egg whites
3 tablespoons granulated sugar
Butter the insides of the ramekin dishes.
Sprinkle sugar inside each dish and rotate until the butter is fully coated.
In a small saucepan, melt the butter and add in the rice flour.
Once the mixture bubbles, stir in the warm milk and whisk until it thickens. Remove from the heat and allow to cool.
In a separate bowl, whisk egg yolks, sugar and half of the grated queso de bola.
Pour the milk mixture into the egg yolks and stir until fully incorporated.
Using an electric mixer, whisk the egg whites and sugar until firm peaks are formed.
Using a rubber spatula, gently fold in ¼ of the whipped egg whites into the batter.
Alternately flod in the remaining egg whites and grated queso de bola until everything is well combined.
Fill each prepared ramekin three-fourths of the way full.
Bake the filled ramekins in a preheated oven at 375 degrees for 25 minutes, or until the top has risen and golden brown. Serve immediately.
Your review ...
All fields are required to submit a review.